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Chambers (1908)

Roast

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This edition’s origin note

[A.S. róstian; cog. with Dut. roosten, Ger. rösten; or O. Fr. rostir (Fr. rôtir)—Old High Ger. rōstan; or Celt., as Gael. rost, W. rhostio, Bret. rosta, all meaning to roast.]

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Roast, rōst, v.t. to cook before a fire, or in an oven: to expose a person to ridicule: to parch by exposure to heat: to heat to excess: to dissipate the volatile parts of by heat.—n. that which is roasted.—ns. Roas′ter, anything suitable for roasting: a furnace used in making ball soda; Roas′ter-slag, slag from the fifth stage of copper-smelting; Roas′ting; Roas′ting-cyl′inder, a furnace for roasting ore; Roas′ting-ear, an ear of maize fit for roasting; Roas′ting-jack, an apparatus for turning the spit on which meat is roasted; Roas′ting-kiln; Roas′ting-ov′en; Roast′-ī′ron, a gridiron.—Roastbeef plant, an iris of Western Europe.—Rule the roast, to domineer. [A.S. róstian; cog. with Dut. roosten, Ger. rösten; or O. Fr. rostir (Fr. rôtir)—Old High Ger. rōstan; or Celt., as Gael. rost, W. rhostio, Bret. rosta, all meaning to roast.]

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Edition, rights and traceability

Chambers’s Twentieth Century Dictionary of the English Language
Thomas Davidson (editor)
1908

Public-domain-US ↗ · United States

Publisher marks these historical texts public domain in the USA. Transformed book text excludes Gutenberg branding; source attribution is a bibliographic acknowledgment. No non-US public-domain determination is made.

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